October salad

We are making salad every chance we get, knowing the day is coming when salad greens will seem like a dream. On the plate we have chard leaves, beet greens, Little Gem and Brunia lettuces, curly endive, water cress,parsley, oregano, one of the few remaining zucchinis, spinach, nasturtium flowers, and the third-to-last tomato. A nice dressing, which I usually put on roasted yams, is this maple-chipotle vinaigrette from the Rebar Cookbook: 2 garlic cloves, minced 2 Tb. balsamic vinegar 1 Tb. maple syrup 3/4 tsp Dijon mustard 2 tsp. chipotle puree ( you can buy it in a small can, just blend it and keep in the freezer) 1/2 tsp. salt 1/4 tsp. black pepper 1/2 cup olive oil whisk all except oil together, slowly drip in the oil until thickened. If you don't have a copy of the Rebar Cookbook, it is great! Some of the recipes have some exotic, not your usual in-stock ingredients, but are well-worth the effort to track down:http://www.rebarmodernfood.com/cookbook.html